So far, Seven Cups's (2011) seems like the most solid offering with respect to the general complexity of the taste and aftertaste (a quality that I love about this tea), but I still have a ways to go. I'm not tasting any super-duper-premium stuff at the moment, and I guess I would have to do a separate comparison for that—if I'm even qualified. What I'm mostly looking for is a tea that has both a good, lingering aftertaste and a generally pleasant, well-rounded taste and body when sipped. Strangely, some Shui Xian I've tried just has an aftertaste and/or doesn't have a very pleasant taste in general (though not horrible or anything, just blah). It might also be fun to compare teas by year. I could do this for days, but I might have a tea overdose

Had a great tea session yesterday in the sun overlooking Ballard Locks with nw-T. I believe this is the 10 yr old baozhong from the Origin Tea aged baozhong sampler, but we had many others - good times.

Even though by this afternoon the weather was a bit humid and summery I decided it was still the perfect time to experiment with brewing Yancha in my small green Greenwood gaiwan. Even though I think of it as a winter tea I didn't drink any this winter

I chose Five Star 2011 Hulou Yan Shui Xian from my box of samples. It's been months since I've had Yancha and clearly I waited too long. The tea was delicious brewed this way. Also, the gaiwan was very easy to handle even with boiling water.

The only problem was that even a 65 ml gaiwan produces too much tea when that tea can last for 10 steeps.

Enjoying 2011 Mid-Fire Lishan from Origin Tea. For me, this is definitely "roasted-oolong" flavor, but it is subtle; or, perhaps I should say that it is lighter (even in the liquid's color) than most roasted tea. Despite its gentleness (like the other Origin teas that I've drunk) this Mid-Fire provides a pronounced pleasing, aftertaste for a long time. Satisfying.

Earlier today, I drank another mid-fired oolong: a Wuyi Shui Xian via Hou De Fine Tea (Houston). Its taste & aroma was very much like the mid-fired lishan from Origin Tea (that I drank yesterday), but the Shui Xian provided no lingering aftertaste. I missed the post-tea-session pleasure & realize how much that matters.

Qi Lai Shan oolong tea(奇萊山烏龍茶), Winter 2012 has been a wonderful experience lately. I brew four to six rounds (preheat pot, dry bake leaves, 20 sec. wash, 1=3min. 2=2:50 3=4min. 5=6min. etc.) with 7-7.25grams of leaf per 150 ml stone teapot, along with a smell cup and poured in porcelain tea cups. It approximates a rich middle ground between an A Li Shan oolong (阿里山烏龍茶）and the 2011 Li Shan (梨山烏龍茶) oolong tea I have been drinking. Lately I alternate between these with some Si Ji Chun oolong(四季春烏龍茶）as well. But I am much preferring the Qi Lai Shan oolong tea...it has great balance.

What a wonderful difference! I removed teas from their foil packets & put them into ceramic jars. One was 2011 Mid-fired Lishan from Origin Tea. After only 2 days in ceramic, the tea opened up so beautifully: Now it is much more dramatic & interesting in flavor; it's complex, dynamic. Really great.

JRS22 wrote:The only problem was that even a 65 ml gaiwan produces too much tea when that tea can last for 10 steeps.

Just means you need to break up the brewing session and work more with the leaves tomorrow.

I'm in the middle of another session of this moderately priced Shu Xian from Five Star Tea. It's so good steeped in my green Greenwood gaiwan that in between sips I ordered a baby sister for it, a 40 ml celadon green gaiwan. It'll help me nurse the more expensive Yancha that I have on hand, plus I enjoy how the gaiwan handles.

JRS22, I ordered some Shui Xian (2012 Horse Head Rock) from Five Star Tea and have been having a hard time getting flavor out of it. I haven't had this problem with other Shui Xians. Do you have any brewing tips for getting this great flavor you've described? Thanks!

Last edited by amaranto on May 15th, '13, 18:27, edited 1 time in total.